Ingredients
Chicken - 250 gms
Curds - 1 cup
Ginger Garlic paste - 1/2 tsp
Turmeric powder a pinch
For Gravy
Onions - 2 medium
Tomato - 1 small
Chili powder - 3/4 tsp
Coriander powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt to taste
groungnut refined oil- 2 tsp
Coriander for garnishing
Masala Roasted and ground:
Cloves - 2
Cinnamon - 1 "
Cardamom -1
Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Poppy seeds - 1/2 tsp
Method of preparation
Clean and cut chicken to desired size. Let it drain. Marinade the chicken with Curds, Ginger garlic paste, turmeric and Salt. Keep it aside for 2 hrs.
Chop onions and tomatoes to fine pieces.
Dry roast all the spices and let it cool. Once its cool, grind to a fine powder.
Heat a pressure cooker with oil, sauté onions till they are light brown.
Then add the chicken marinade to the pan. Let it cook on high flame. The chicken will start leaving moisture. After 5 mins, add chilli, coriander, garam masala. Add the chopped tomatoes. Adjust the salt and add about half a glass of water. Cover with cooker lid and put it for 2 -3 whistles. Once the pressure is off, check if the chicken is cooked.
Remove lid, add the roasted masala. Stir again and cook on high flame for 5 mins, keep stirring so that it doesn't get burnt. The gravy should be really thick and coat the chicken pieces.
Garnish with coriander leaves.
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